This summer has been busy—and the last two weeks have been HOT! Dinners have consisted of fresh vegetables, cold cucumber soup, and cooking on the grill. But as I was thinking of what recipe I was going to bring you this week, I remembered this favorite of mine that I first wrote about in 2013 and thought it was perfect timing–you can celebrate the end of the Olympics this weekend with a rich, spicy fish stew!
While this recipe isn’t complicated, it does take a fair amount time, so I always make it on a weekend when I have extra. And I usually buy cod in place of the halibut or sea bass, but you can substitute with another white fish if you prefer. This is a dish that is special enough for guests or a marked occasion; you could serve a crisp white wine, a simple salad with vegetables from your garden or the farmer’s market, and maybe some fresh crusty bread to sop up the leftovers.
I haven’t watched the Olympics in years; I only know what’s going on by reading the news headlines. But make this Sunday evening to watch the finale, or do what I plan on doing; once the heat wave breaks, it will make a perfect fall meal!
Brazilian Fish Stew
Originally published in the September 2001 issue of Cooking Light magazine.
This recipe calls for sea bass or halibut, but I always substitute a light, white fish, usually cod.
1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (1 1/2-pound) sea bass or halibut fillet, cut into 1/2-inch wide strips
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
3/4 cup minced green onions (about 1 bunch)
5 garlic cloves, minced
1 bay leaf
2 cups chopped tomato (about 2 large)
1/2 cup minced fresh cilantro, divided
2 (8-ounce) bottles clam juice
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup light coconut milk
1/4 teaspoon ground red pepper
1. Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
2. Heat oil in a large Dutch oven over medium heat. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally. Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Discard bay leaf.
3. Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.
MVK’s Like of the Week: Tiny Changes to Lose Pounds
I, like many people, am always looking for tips on how to lose weight. And I don’t want the advice to be take a magic pill or to eat the latest fad Dr. Oz is peddling. These ten tips actually are helpful and logical!